by Wendy

The recent debate whether Aperol Spritz is a good cocktail is a pointless and stupid one, which makes participation nearly irresistible. This combination of sparkling wine or champagne mixed with Aperol bitter orange liquor (a little lighter than Campari) over ice has been popular for a few years, around the time when trendsetters feel the need to take it down a peg. Sure, the drink can be saccharine if made poorly, or if you knock back too many in a row. But why the disdain? Why the controversy? Aperol Spritz can be wonderfully refreshing and delicious, and it looks so pretty in a glass. As my husband Jack said, Aperol is said and done, we love this drink.

The first time I tried an Aperol Spritz was about two years ago in San Sebastián/Donostia. The end of vacation was drawing near and I was trying to ignore looming back-to-work-in-2-days-blues – in other words, a lunchtime drink was certain. Jack and I stopped in a casual Italian spot not far from our favorite beach, where they were really promoting Aperol. I decided to try something new, given all of the Spanish wine, gin&tonics and Estrella cerveza I had been enjoying on that trip. Initially I thought the beverage was just OK – perhaps a little sweet for my taste.

But whether because Aperol Spritz brought back memories of a fun holiday in a gorgeous location, or because I sometimes need to shake up my current rotation of happy hour go-tos, I asked Jack to make a round of Aperol Spritz at home later that fall…and in the winter…and so on. The beauty of this cocktail is that you can customize it to your preference: we usually use cava, maybe 2 oz. of Aperol (or Campari for that matter), a dash of Angostura bitters and orange rind garnish. We often serve Aperol Spritz to guests who visit, and even took the recipe on the road to my parents’ house for New Year’s Eve and Jack’s parents’ house when his brother and family were visiting. My appreciation for Aperol Spritz continues to grow, along with its happy connotations.

Last September, I ordered an Aperol Spritz at an outdoor cafe on an elegant street in Paris. It was a perfect aperitif after walking around for hours and before the night’s dinner of steak frites and wine. Three Parisiennes sat at a table nearby, chatting as they considered pages of giant decorating books and drinking Aperol Spritz. It’s a small world Aperol. Yes, Jack thought of this clever line too.